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Grilled Chicken with Charred Lemon and Heirloom Tomatoes (Scott Conant) Recipe

Grilled Chicken with Charred Lemon and Heirloom Tomatoes (Scott Conant) Recipe

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Grilled Chicken with Charred Lemon and Heirloom Tomatoes (Scott Conant)

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Ingredients:

Serving

1 1/4 cups extra-virgin olive oil, plus more for brushing
1 tbsp worcestershire sauce
1 to 2 pinches crushed red pepper flakes
2 medium onions, sliced into 1/2-inch-thick rounds
2 bunches scallions , roots trimmed
1 lemon, sliced
2 whole chickens, 2 1/2 to 3 lb each, cut into 8 pieces
salt and freshly ground black pepper
1/2 cup chopped fresh parsley
1 tbsp red wine vinegar
2 to 3 anchovies, well rinsed, finely chopped , optional
4 to 6 slices ciabatta bread
6 to 8 medium very ripe heirloom tomatoes or juicy beefsteak tomatoes, cut into wedges

Directions:

Combine 1 cup of the olive oil, the Worcestershire, red pepper flakes, onions, scallions and lemons in a large bowl or large zip-top bag. Add the chicken pieces and toss to coat. Marinate in the refrigerator for at least a few hours.
Prepare the coals on an outdoor grill to medium hot or heat a gas grill. If using coals, bank them to one side of the grill so that one side is hot and the other less so.
Remove the chicken and vegetables from the marinade and transfer to 2 baking sheets. Discard the marinade. Sprinkle the chicken pieces well with salt and pepper and then place the chicken, onions, scallions and lemons onto the grill. You may lose some scallions or lemons, but hopefully most won't fall through the grates!
Put the cover on the grill to increase the heat and cook the hell out of the chicken. The grill will smoke like crazy, but try to resist opening the lid for 7 minutes or so. Open the lid, flip the chicken and continue cooking, mostly covered, until the chicken is cooked through, about 35 minutes total. If the chicken, lemon and onions are getting too charred, reduce the heat or move them to a cooler part of the grill, flipping as needed. Remove from the grill and let rest for 5 to 10 minutes before serving.
Meanwhile, mix together the remaining 1/4 cup olive oil, the parsley, vinegar and anchovies, if using.
To serve, brush the bread with olive oil and grill on both sides. Divide the chicken, lemon, scallions and onions among serving plates. Place the tomato wedges alongside and drizzle with the vinaigrette. Serve with the grilled bread.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1422.62 Kcal (5956 kJ)
Calories from fat	1125.28 Kcal
		% Daily Value*
Total Fat	125.03g	192%
Cholesterol	306.11mg	102%
Sodium	290.59mg	12%
Potassium	904.36mg	19%
Total Carbs	9.82g	3%
Sugars	4.48g	18%
Dietary Fiber	2.58g	10%
Protein	62.59g	125%
Vitamin C	71.8mg	120%
Iron	4.3mg	24%
Calcium	76.4mg	8%

Amount Per 100 g
Calories	265.27 Kcal (1111 kJ)
Calories from fat	209.83 Kcal
		% Daily Value*
Total Fat	23.31g	192%
Cholesterol	57.08mg	102%
Sodium	54.19mg	12%
Potassium	168.63mg	19%
Total Carbs	1.83g	3%
Sugars	0.83g	18%
Dietary Fiber	0.48g	10%
Protein	11.67g	125%
Vitamin C	13.4mg	120%
Iron	0.8mg	24%
Calcium	14.3mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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